Masala Kaju Curry

Masala Kaju curry is a favourite of anyone sitting in a Dhaba for Lunch or Dinner. The taste of spices and the look of butter all around on the curry is a perfect Dhaba style recipe to enjoy at home.

Know how to make this perfect recipe step by step at home and you will be surprised to taste the result that you have made.

Masala Kaju Curry

Masala Kaju Curry

Perfect Masala Kaju Curry in Dhaba Style
5 from 1 vote
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Main Course
Cuisine Indian
Servings 4 People
Calories 300 kcal

Equipment

  • 2-3 Bowls
  • Spatula
  • Pan
  • Strainer

Ingredients
  

Tomato Paste

  • 3 No.s Medium Size Tomatoes Big size Cutting
  • 50 Grams Kaju / Cashews
  • 1 Piece Cinnamon
  • 2 Pieces Cardamom
  • 5 Pieces Black Pepper
  • 1 Piece Big Cardamom
  • 2 Piece Mace
  • 1 Piece Bay Leaf (halved)
  • 1 Glass Water

Brown Paste

  • 2 tbsp Oil
  • 2 Pieces Big size onions (Sliced)

Curry Preparation

  • 2 tbsp Oil
  • 200 Grams Kaju / Cashew
  • 50 Grams Butter
  • 2 tbsp Kashmiri Red Chilli Powder
  • ½ tbsp Turmeric
  • tbsp Coriander Powder
  • ½ tbsp Garam Masala
  • 1 tbsp Ginger Garlic Paste
  • 1 Piece Green Chilli Depending on your taste.
  • 1 tsp Salt
  • 2 tbsp Full Cream
  • ½ Cup Water
  • 50 Grams Butter
  • ½ tsp Kasuri Methi
  • ½ tsp Sugar

Instructions
 

Making Tomato Paste

  • Add Tomatoes and Kaju in the bowl
    3 No.s Medium Size Tomatoes Big size Cutting, 50 Grams Kaju / Cashews
  • Add the spices and a Glass of Water
    1 Piece Cinnamon, 2 Pieces Cardamom, 5 Pieces Black Pepper, 1 Piece Big Cardamom, 2 Piece Mace, 1 Piece Bay Leaf (halved), 1 Glass Water
  • Boil on Full flame for 10 mins. So that tomatoes become soft and the taste of spices get mixed up along.
  • After the tomatoes get soften, remove the bowl from the flame and let it cool for 10-15 Mins.
  • Now grind this into a paste in a Mixer Grinder.
  • Using a strainer sieve the paste, so that the paste is smooth. The Tomato paste is ready.

Brown Paste

  • Add Oil and heat
    2 tbsp Oil
  • Add Sliced onions and fry on high flame until the colour turns brownish. Keep mixing so that the colour is even.
    2 Pieces Big size onions (Sliced)
  • After the colour gets brown remove the fried onions in a bowl, and let them cool. Leave the remaining oil for further cooking.
  • Now grind this into a paste in a Mixer Grinder.
  • Using a strainer sieve the paste, so that the paste is smooth. The Brown paste is ready.

Curry Preparation

  • Add oil to the leftover oil in the pan
    2 tbsp Oil
  • Add Cashews and fry them on a low flame so that they become crunchy.
    200 Grams Kaju / Cashew
  • Remove fried cashews to a bowl and add butter on a low flame and let it melt.
    50 Grams Butter
  • Add Red Chilli Powder, Turmeric, Coriander Powder and Garam Masala. Fry it for ½ minute on a low flame.
    2 tbsp Kashmiri Red Chilli Powder, 1½ tbsp Coriander Powder, ½ tbsp Garam Masala, ½ tbsp Turmeric
  • Add ginger-garlic paste and Green Chilli. Mix it.
    1 tbsp Ginger Garlic Paste, 1 Piece Green Chilli
  • Add Tomato Paste, let it boil on low flame while mixing.
  • After it gets a boil, add Brown paste and Salt. Mix it.
  • Add Cream, Salt and Water. Cook for 5 minutes mixing it.
    1 tsp Salt, 2 tbsp Full Cream, ½ Cup Water
  • Add Butter and Kasuri Methi. Mix it and cook on low flame for 1-2 Minutes.
    50 Grams Butter, ½ tsp Kasuri Methi
  • Add Sugar and Fried Cashews. Mix it and Masala Kaju Curry is ready.
    ½ tsp Sugar

Video

Notes

For frying Cashews just wash and fry immediately for crunchiness.
If you want you can keep few Fried Cashews aside for Garnishing before mixing.
Keyword Cashew, Cashew Curry, Kaju, Kaju Curry, Masala Kaju Curry

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